Pineapple Prosciutto Pizza

Why You’ll Love This Recipe

This pizza brings a balance of bold flavors—sweet pineapple, salty prosciutto, gooey cheese, and herby freshness. It’s easy to make with simple ingredients, yet feels elevated and restaurant-worthy. Whether baked in the oven or on the grill, this is the kind of pizza that pleases both adventurous eaters and traditionalists alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pizza dough (homemade or store-bought)
• Olive oil
• Mozzarella cheese, shredded or fresh slices
• Prosciutto, thinly sliced
• Pineapple chunks (fresh or canned, drained)
• Tomato sauce or white sauce (optional base)
• Fresh basil or arugula
• Crushed red pepper flakes (optional)
• Optional: Parmesan cheese, garlic, balsamic glaze

Directions

1. Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Lightly brush the dough with olive oil and spread a thin layer of tomato sauce or skip the sauce for a white base.
4. Add mozzarella cheese, followed by scattered pineapple chunks and slices of prosciutto.
5. Carefully transfer the pizza to the preheated stone or baking sheet.
6. Bake for 10–14 minutes, or until the crust is golden and the cheese is bubbling.
7. Remove from the oven and top with fresh basil or arugula. Add red pepper flakes or a drizzle of balsamic glaze if desired.
8. Slice and serve hot.

Servings and timing

This recipe makes one 12-inch pizza (2–3 servings). Total time is about 25 minutes, including prep and baking.

Variations

• Use a white base: Swap tomato sauce for olive oil and garlic or a light ricotta spread.
• Try different cheese: Add goat cheese, feta, or Parmesan for extra richness.
• Make it spicy: Add jalapeños or hot honey for heat.
• Go gluten-free: Use a gluten-free pizza crust.
• Add a crunch: Sprinkle with crushed pistachios or walnuts before serving.
• Make it grilled: Grill the pizza dough for added smoky flavor.

Storage/Reheating

Store leftover pizza in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes to crisp it back up. You can also use a skillet on low heat with a lid to reheat slices. Freezing is possible but best enjoyed fresh.

FAQs

Can I use fresh pineapple?

Yes, fresh pineapple gives a juicier texture and brighter flavor than canned.

Do I have to cook the prosciutto before baking?

No, it crisps nicely in the oven. If you prefer it softer, add it after baking.

What’s the best crust for this pizza?

Thin crust works great, but any crust you enjoy—classic, sourdough, or even cauliflower—will work.

Can I make this without tomato sauce?

Yes, olive oil or a light cream-based sauce makes a delicious alternative.

What herbs go best with pineapple prosciutto pizza?

Fresh basil, oregano, or arugula add brightness and balance.

How do I keep the pizza from being soggy?

Drain pineapple well and avoid using too much sauce. Preheating the baking surface also helps crisp the crust.

Can I add vegetables?

Yes, red onions, bell peppers, or spinach pair well.

Is this pizza sweet or savory?

Both! The pineapple adds sweetness, balanced by the saltiness of prosciutto and the richness of the cheese.

Can I use other meats?

Yes, substitute prosciutto with bacon, pancetta, or ham if desired.

Can I make this pizza ahead of time?

You can prep all toppings in advance and assemble just before baking for best results.

Conclusion

Pineapple Prosciutto Pizza is the perfect mix of sweet and savory, offering a gourmet spin on traditional pizza flavors. Easy to make and endlessly customizable, it’s ideal for pizza night when you want something a little different yet incredibly satisfying. Whether served as a casual meal or a party dish, it’s sure to impress with every slice.

Pineapple Prosciutto Pizza

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Pineapple Prosciutto Pizza is a gourmet twist on the classic sweet-and-salty combo, featuring juicy pineapple, thin slices of prosciutto, and melty mozzarella on a crisp, golden crust. Topped with fresh herbs and a drizzle of balsamic glaze, it’s a crowd-pleasing pizza that’s easy to make and full of bold flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 1 12-inch pizza (2–3 servings)
• Category: Main Dish
• Method: Baked
• Cuisine: Italian-Inspired

Ingredients

• 1 ball of pizza dough (homemade or store-bought)
• 1 tbsp olive oil
• 1/2 cup tomato sauce (optional, or use white sauce or garlic oil)
• 1–1 1/2 cups shredded or sliced mozzarella cheese
• 1/2 cup pineapple chunks (fresh or canned, drained)
• 4–6 slices of prosciutto
• Fresh basil or arugula, for topping
• Crushed red pepper flakes (optional)
• Optional: grated Parmesan, garlic, balsamic glaze for finishing

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Instructions

1. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
2. Roll out the pizza dough on a floured surface to your preferred thickness.
3. Brush dough with olive oil and spread a thin layer of tomato sauce, if using.
4. Add mozzarella cheese, followed by pineapple chunks and prosciutto slices.
5. Carefully transfer pizza to the hot stone or baking sheet.
6. Bake for 10–14 minutes, or until crust is golden and cheese is bubbling.
7. Remove from oven and top with fresh basil or arugula. Add red pepper flakes or balsamic glaze if desired.
8. Slice and serve hot.

Notes

• Drain pineapple thoroughly to prevent a soggy crust.
• For crispier prosciutto, bake it with the pizza. For a softer texture, add it after baking.
• Try a white base with olive oil and garlic for a lighter flavor.
• Use pre-made pizza dough or naan for an ultra-quick version.

Nutrition

• Serving Size: 1/3 pizza
• Calories: 390
• Sugar: 6g
• Sodium: 780mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 35g
• Fiber: undefined
• Protein: 18g
• Cholesterol: 45mg